From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
TO PREPARE:
1. Preheat oven to 425 degrees. Stir together flour, cornmeal, baking powder and salt.
2. In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in corn and cilantro.
3. Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well buttered and floured madeleine pans, filling each shell 3/4 full.
4. Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.
NOTE: These are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins.
YIELDS: 24 - 30
- 1 cup all purpose flour
- 1 cup blue cornmeal (yellow may be substituted)
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 cup milk
- 6 Tablespoons butter, melted
- 1/4 cup honey
- 1/4 cup corn kernels, canned, drained
- 1/4 cup chopped fresh cilantro
TO PREPARE:
1. Preheat oven to 425 degrees. Stir together flour, cornmeal, baking powder and salt.
2. In a small bowl, beat the eggs. Whisk in the milk, butter and honey. Gently stir in corn and cilantro.
3. Make a well in the dry ingredients and pour in the egg-milk mixture. Stir just until well blended. Spoon batter into well buttered and floured madeleine pans, filling each shell 3/4 full.
4. Bake for about 6 minutes. Invert pan over wire rack and tap to release madeleines. Serve warm.
NOTE: These are particularly good with a Mexican brunch or dinner. They can also be made in miniature muffin tins.
YIELDS: 24 - 30
